Healthy Vegan Peanut Butter Strawberry Muffins [gluten-free + no added sugar]

These vegan strawberry peanut butter muffins are soft, naturally sweetened, and made with oat flour, ripe banana, and fresh strawberries. An easy one-bowl vegan muffin recipe perfect for breakfast or snacks.

Vegan Strawberry Peanut Butter Muffins (One-Bowl & Naturally Sweetened)

If peanut butter and strawberries had a bakery-worthy love child, it would be these vegan strawberry peanut butter muffins. Soft, fluffy, lightly sweet, and packed with real ingredients, this is the kind of recipe that feels indulgent but fits right into an everyday routine.

They’re made in one bowl, naturally sweetened with banana, and filled with juicy pockets of fresh strawberries in every bite. No stuffing, no swirling, no drama, just simple, cozy muffins you’ll want to make again and again.

Perfect for meal prep, quick breakfasts, afternoon snacks, or that “I want something sweet but not too sweet” moment.

Why You’ll Love These Vegan Strawberry Peanut Butter Muffins

Naturally sweetened with banana, made with oat flour for a wholesome base, and simple enough for busy days, these muffins check all the boxes. They’re soft and moist without refined sugar or oil, with the perfect balance of nutty peanut butter and fresh strawberries in every bite.

Ingredients You’ll Need

Oat flour, natural peanut butter, unsweetened almond milk or any plant-based milk, ripe banana, vanilla extract, baking powder, baking soda, salt, and fresh strawberries. Simple, accessible ingredients with big payoff.

How to Make Vegan Strawberry Peanut Butter Muffins

1. Preheat your oven to 350°F and prepare a muffin tin with liners or a light coating of oil.
2. In one bowl, whisk together the dry ingredients. In another bowl, mix the peanut butter, mashed banana, almond milk, and vanilla until smooth.
3. Combine the wet and dry ingredients until just mixed, then gently fold in the chopped strawberries, reserving a few for topping if desired.
4. Divide the batter evenly into the muffin tin and bake for 18–20 minutes, until set and lightly golden. Let cool slightly before enjoying.

Print

Tips for the Best Results

Use a ripe, spotty banana for natural sweetness. Make sure your peanut butter is runny for easy mixing. Fold in strawberries gently to avoid excess moisture and let muffins cool before removing for the best texture.

How to Store

Store muffins in an airtight container at room temperature for up to two days, in the fridge for up to five days, or freeze for longer storage. Reheat gently before serving.

The Bottom Line

These vegan strawberry peanut butter muffins are cozy, nourishing, and just sweet enough to feel like a treat without tipping into dessert territory. A simple, bakery-worthy vegan muffin recipe you’ll keep in regular rotation.

This site uses Akismet to reduce spam. Learn how your comment data is processed.